If you love using your cast-iron skillet for savory dishes, now is the time to start using it for desserts. The skillet works great for baking and creates an evenly-crispy crust for cakes and pies. You can even bake brownies in it and it’s a really cool way to serve these dishes.
If you are looking for a dessert that is a little less sweet, then make this pumpkin cornbread and use the unsweetened pumpkin puree so you can flavor it yourself with maple syrup and spices.
Ingredients:
- 1/4 c. plus 2 tbsp. unsalted butter, divided
- 1 1/2 c. cornmeal
- 1/2 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 c. pumpkin purée
- 1 c. buttermilk
- 1 large egg, room temperature
- 1/2 c. brown sugar
Instructions:
- Preheat the oven to 375° and grease a 10″ cast-iron skillet with 1 tablespoon butter and set aside.
- Whisk together the cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another mixing bowl, whisk together the pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in the dry mixture and whisk together.
- Transfer to the skillet and bake for 25 to 30 minutes. (prick the center with a toothpick and if it comes out clean it is ready.) Immediately spread the remaining tablespoon of butter all over.
- Cool for 5 minutes and serve.
